Ingredients
15 runner beans, root side cut
Ras el hanout (makes ½ cup of spice mix)
20g sweet paprika
10g smoked paprika
6g cumin seeds
5g fennel seeds
2 ½ g Aleppo pepper
6 cloves, whole
10g coriander seed
5g black peppercorns
2 ½ g sea salt
5g brown sugar
Whipped sunflower hummus
110g sunflower seeds, lightly toasted
110ml water
½ garlic clove, chopped
25g chickpea miso
2 tsp sherry vinegar
½ tsp ground cumin
1 tsp salt flakes
100ml vegetable oil
2 ½ tsp lemon juice
Fine herbs (washed, dried and mixed together)
¼ cup parsley leaves
¼ cup mint leaves
¼ cup dill
¼ cup chervil
Lemon vinaigrette
1 lemon, zested
40ml lemon juice
130ml extra virgin olive oil
½ garlic clove, micro-planed
Pinch of sea salt
Toasted sunflower seeds
100g sunflower seeds
50g toasted sesame
2 tbsp ras el hanout (see above)
1 tsp sea salt
1 tsp sherry vinegar
Recipe by Adam Wolfers
Photography by Amy Hemmings
Method
1. For ras el hanout: Toast spices in a dry frying pan over medium heat for 2–3 minutes, or until they start to pop and jump around. Allow mix to cool, then grind in an upright blender or spice blender, adding salt and sugar at the very end.
2. For whipped sunflower hummus: Place sunflower seeds in a blender and blend until fine – ensure they don’t start to become oily, as this means they’re over-blended.
3. Add 110ml water, garlic, chickpea miso, sherry vinegar, cumin and 1 teaspoon salt flakes. Blend on high speed for 2 minutes and slowly add in oil until it’s a smooth paste. Pass through a strainer and season with lemon juice.
4. For the lemon vinaigrette: Using a whisk and a stainless steel bowl, combine lemon zest, juice, olive oil, pomegranate molasses, garlic and sea salt. Set aside in a squeezy bottle or container.
5. For toasted sunflower seeds: Over medium heat, place sunflower and sesame seeds in a shallow frying pan. Add salt and ras el hanout. Once golden brown, add sherry vinegar and turn down heat.
6. Once sherry vinegar has been soaked up by the seeds, carefully remove from pan and place onto some absorbent paper.
7. For runner beans: On a barbeque or grill, grill runner beans on both sides. Take off heat and place in bowl, dressing grilled beans with lemon vinaigrette.
8. Add herbs and toasted sunflower seeds, and season with salt.
9. On a plate, dollop the sunflower hummus and then add beans, bunching them together so all points are facing the same way alongside the hummus.
10. Using a spatula, add whatever dressing is left in the bowl to the beans, and top hummus with herbs.
Wine Match
Sauvignon Blanc
Pinot G
Marsanne